On the shelves, you can see different milk, which differs in composition, fat content, shelf life and price. Therefore, it is not surprising that with such an assortment, the question of choosing a good product arises.
It is necessary
- - litmus test
- - iodine
- - glass of water
Instructions
Step 1
Natural milk is considered to be the most useful. The thing is that to obtain a powder product, it is subjected to high temperatures, as a result, cholesterol is converted into oxysterols, which are much more dangerous than cholesterol.
Step 2
Not the last place when choosing is played by the percentage of fat, denoted - 1%, 2, 5% and 3, 2%. Natural milk has a fat content in the range from 2, 8 to 5%, to reduce the indicator at the factory it is separated, dividing it into skim milk product and fat. The name "whole milk" hides an unseparated product of natural fat content.
Step 3
If the package says "normalized milk", then you have a product with the fat content of natural milk, which was achieved by combining a non-fat product with cream.
Step 4
The storage time is determined by the method of heat treatment of the product. Pasteurized milk is produced at a temperature of 63 to 120 degrees Celsius, which allows it to be stored for 10-15 days.
Step 5
If you are looking for a longer shelf life, sterile milk with a shelf life of 6 to 10 months is your choice. Such a drink cannot be turned into yogurt or kefir, only pasteurized should be fermented.
Step 6
Special notes play a significant role. Since Soviet times, milk "Mozhaiskoye" is known, which is produced by the method of double sterilization.
Step 7
If you are deficient in the enzyme lactase or are choosing for someone with a similar condition, look for the label "low lactose". Such milk is almost completely free of lactose.
Step 8
To check the quality, purchase a red and blue litmus paper. If the milk contains soda, the red piece of paper will turn blue. The presence of other bleaches in the product will be indicated by a change in the color of the blue paper.
Step 9
The presence of starch, which is used for bleaching, is checked with a few drops of iodine. If the milk turns blue, it contains starch.
Step 10
The color should range from deep white to cream. Excessive transparency indicates the presence of water or multiple passes through the separator. A drop of natural milk dissolves in water gradually, sinking to the bottom.
Step 11
Antibiotics in the composition are the lot of small manufacturers. The thing is that large factories specialize in the production of not only milk, but also fermented milk products, therefore, purchasing raw materials with an antibiotic is not profitable for them - it cannot be fermented, it is impossible to make fermented baked milk, kefir and cottage cheese from it.
